Shells with artichoke sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen Artichoke Hearts**; thawed,drained |
| ½ | cup | Extra Virgin Olive Oil |
| ½ | cup | Diced Onion |
| 2 | Cloves Garlic; crushed | |
| 1 | medium | Carrot; sliced thin |
| 1 | Rib Celery; sliced thin | |
| 1½ | cup | Reduced Sodium Chicken Broth; more if needed |
| 1 | teaspoon | Fresh Oregano Leaves; or 1/2 tsp dried |
| 16 | ounces | Small Shell Shape Pasta |
| Salt And Pepper; to taste | ||
| Grated Parmesan Cheese; to taste | ||
Directions
In a deep skillet,heat the oil,onion,garlic,carrot and celery over low heat. Cover and cook,stirring occasionally until vegetables are soft but not browned,about 8 minutes. Add the artichokes and the broth to the skillet.Season with the oregano and salt and pepper. Cook until artichokes are tender 10 to 20 minutes. While the artichokes are cooking,cook the shells until al dente.Drain well and add to the sauce mixture.
Heat,stirring to combine,adding more broth if needed to keep pasta moistened. Serve with parmesan cheese on the side.
Recipe By : Barilla Booklet Posted to FOODWINE Digest 27 November 96 Date: Thu, 28 Nov 1996 00:34:00 GMT From: Doug Goldin <fw.doug@...> NOTES : * 8 to 10 small artichokes,trimmed,choked and cut in half lengthwise may be substituted for frozen. If using fresh artichokes place in acidulated water and drain well before continuing.